Nemesis

Almost No-Knead Bread

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As per skinnywater's request smile.gif :

A couple of years ago the NY Times ran an article on making your own No-Knead bread and it popped up a lot of places. I picked up this recipe from Cooks Illustrated.. It is very simple and it makes great bread... I dare say it is the best bread you will have icon14.gif and an awesome crust. It is also very versatile if you want to spice it up: I have made wheat, rye, and rosemary parmesan.... Anyway, have at it icon14.gif

 

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This is very much appreciated Nemesis. My favorite post ever in the food forum I think. I will be making this for sunday Dinner(a big thing here) and will post the results. thank you

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Nemesis turned me onto this as well.

 

I've made a sour dough with dried craisens and walnuts for the sole purpose of letting it go stale so I can make french toast. icon14.gif

 

I actually might make a loaf or two for tomorrow. cwm40.gif

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I have made the NYTimes recipe a dozen or so times, it does make great bread. I never get a full rise like the ones shown here, so I'll give this a shot.

 

Worth trying and it does make bread better then I can get in any bakery in Queens.

 

I left the dough in the fridge for two days once and you get even better flavor.

 

Think I'll make some this weekend.

 

Thanks

 

--Pete

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View Post....Worth trying and it does make bread better then I can get in any bakery in Queens.....

 

WOAHicon25.gif

 

guess i'll have to try it this weekend.

 

what is the point of the skillet? i don't get that?

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Thanks guys

 

View PostWOAHicon25.gif

 

guess i'll have to try it this weekend.

 

what is the point of the skillet? i don't get that?

 

 

Guess it helps to keep the form, rather than just laying it flat on the counter...

 

The Polish in-laws are big bread eaters (all them europeans) and they can't stop braggin on this bread... I love it for nice hearty sandwiches and paninis icon14.gif . Couldn't find it but somewhere in this forum is pictures from my first baking and my then teething son LOVED the bread ... really the crust. you'll love it smile.gif

 

(koq, put the blue knobs in for you... i know you miss them.)

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View Posti'm excited to try it. what brand of flour do you like to use for this?

 

 

I use pilsbury unbleaced all-purpose.

 

found the pics:

attachment.php?attachmentid=92613&d=1199

attachment.php?attachmentid=92612&d=1199

 

where does the time go....

 

attachment.php?attachmentid=92614&d=1199

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Depends.

 

The cooks recipe actually calls for regular AP flour.

 

I've used regular, or a mixture of bread and regular, bread and whole wheat, regular and semolina. I've added sour dough starter.

 

It's only bread. Experiment!

 

I like King Arthur for my bread and whole wheat flour.

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